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Tagliatelle con Prosciutto e Limone | Fresh Lamb Cutlets with Pancetta & Mozzarella | Pineapple Carpacio | Mixed Salad with French Vinaigrette

Pineapple Carpacio

Ingredients:
1 small Pineapple (peeled & thinly sliced)
6 Strawberries (hulled and sliced)
2 tbsp of Cointreau Liqueur
Lemon Sorbet
Mint Leaves (garnish)

Method:

1. Arrange the pineapple slices on a platter, and then place the strawberries on top.
2. Drizzle the Cointreau liqueur over the fruit and place in the fridge.
3. When ready to serve, place a few scoops of sorbet on top of the fruit and garnish with the mint leaves.
   
   Serve